Spicy cucumbers for winter

Dense cucumbers of small size are placed in a deep bowl and filled with cold water. Soak for 2 hours. The procedure will allow the vegetables to be saturated with water and stored well in a closed form.

After two hours, drain the water, and wash the cucumbers well. Wipe the vegetables dry, cut off the nose and tail. Cut the cucumbers lengthwise into 4 or 6 pieces, depending on the size of the vegetables.

Put the sliced cucumbers in a deep bowl, cover them with salt, mix well with your hands, wiping each piece. We leave the cucumbers to infuse for 6 hours.

During this time, a large amount of water is formed. After six hours, all of it must be drained. Peel the garlic, rinse it with running water, dry it and cut into small slices. Add garlic to cucumbers.

Remove the seeds from the chili pepper, rinse it with cold water and chop it into very small pieces. Add pepper to cucumbers and garlic. Mix the vegetables well, it is better to do it with gloves to avoid contact of hot pepper with the skin.

Pour vinegar, vegetable oil and sugar into a saucepan, stir well, put on a slow fire. Boil until the mixture comes to a boil and all the sugar dissolves.

Pour cucumbers with pepper and garlic with the resulting brine, leave for 12 hours to infuse, cover with a lid and put in a dark place.

After 12 hours, we transfer the cucumbers to the prepared jars. We bring the marinade to a boil again, pour it over the cucumbers and roll up the lids. This cucumber recipe does not provide for pasteurization of cucumbers, but it is better to sterilize the jars beforehand. This can increase the shelf life of the workpieces.

Roll up the cans onto the lids and leave them to cool completely. After that, we transfer it to a cool place (in the basement, cellar, pantry). We serve it as an addition to any dishes.

Bon appetit!